Rub steak with taco seasoning and let sit for 2 hours. Heat a skillet to medium high add oil and cook steaks to medium rare. Remove from pan and let rest for 10 minutes. Cut into dime sized cubes and place into a mixing bowl. Add Salsa and mix well. Divide cheese and steak into 6 portions and place each portion on a flour tortilla. Roll with both ends folded in and place toothpick through tortilla to prevent from unwrapping during cooking. Deep fry each chimichanga 5 minutes at 375 degrees. Drain, remove toothpicks, and serve hot.